This Rice Pilaf with Orzo recipe is your new favorite side dish. It is super simple to make, but it is easy to customize with my four pilaf variations for any meal or season.
In a large pan with a lid, preheat the pan over medium-high heat and add in the olive oil, onion, and ½ teaspoon of salt.
SAUTE:
Saute the onion until it just begins to soften, about 2-3 minutes.
Add in the rice and orzo and cook while constantly stirring for 2 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds.
COOK RICE AND ORZO:
Pour in the broth, give everything a good stir, and bring everything to a boil.
Once boiling, reduce the heat to low and cover the pan with the lid.
Cook until the rice and orzo is tender, about 20-22 minutes.
Remove the pan from the heat, and let the pilaf sit, covered, for 8 minutes. Fluff the pilaf with a fork, and stir in the parsley. Season with salt and pepper and serve.
SEASON AND SERVE:
Season with salt and pepper and serve.
Notes
SERVE: You can keep the rice out for about two hours before it needs to be covered and refrigerated.STORE:Leftovers can be kept in an airtight container in the refrigerator for up to 4 days.FREEZE: Once the rice has cooled, place it in a freezer-safe container and freeze for 3-4 months.DEFROST: Defrost the rice pilaf with orzo in the refrigerator overnight.REHEAT: Place the rice in a microwave-safe container and heat on high for 1 ½-2 ½ minutes or until heated through, stirring as needed.